Seared Salmon Fillet with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet and steamed asparagus served over brown rice with a squeeze of bright lemon and a finishing touch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

471kcal
Protein
44g
Fat
17.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the asparagus and trim the tough, woody ends.

  • 2

    Steam the asparagus for 4 to 5 minutes until tender-crisp and bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 7

    Warm the pre-cooked brown rice in a small pot or microwave until steaming.

  • 8

    Arrange the salmon, rice, and asparagus on a plate and finish with a squeeze of fresh lemon juice.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Brown Rice

Pan-seared salmon fillet and steamed asparagus served over brown rice with a squeeze of bright lemon and a finishing touch of flaky sea salt.

NUTRITION

471kcal
Protein
44g
Fat
17.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1/2 cup Cooked Brown Rice

1.5 cups Asparagus Spears

1 teaspoon Avocado Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the asparagus and trim the tough, woody ends.

  • 2

    Steam the asparagus for 4 to 5 minutes until tender-crisp and bright green.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crispy.

  • 6

    Flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque in the center.

  • 7

    Warm the pre-cooked brown rice in a small pot or microwave until steaming.

  • 8

    Arrange the salmon, rice, and asparagus on a plate and finish with a squeeze of fresh lemon juice.